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Spinach Basil Pesto

20 minutes | Yield: 24

This fresh homemade pesto is great on pasta, baked potatoes, pizza, or bread. Store in the fridge for about a week and don’t be afraid to freeze!


  • 1 ½ cups Soli Organic baby spinach leaves
  • ¾ cup Soli Organic basil leaves
  • ½ cup toasted pine nuts
  • ½ cup grated Parmesan cheese
  • ½ cup extra-virgin olive oil, divided
  • 4 cloves garlic, peeled and quartered
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon kosher salt
  • ½ teaspoon lemon zest
  • ½ teaspoon freshly ground black pepper


  1. Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  2. Drizzle remaining olive oil into the mixture while processing until smooth.

Recipe adapted from